Last Monday which I’d taken off work, the sun decided to come out and play. In 24 hours the temperature rose from about 10 degrees to about 28. The sun shone bright making for some especially bright pics!
You would think people would find something else to complain about or maybe just stop complaining altogether, but no, not in Ireland, it’s not in our nature! We’re not prepared for the heat; I personally love it though I will it admit it was a tad uncomfortable at times on Monday…I had a bit of a sweaty ass and my hay fever kicked in but I didn’t complain I promise !!!
After my pancake feast post run I was on a chilled food frenzy from there on in. Yoghurt, granola, fruit, plenty of water and then came dinner time….I was well prepared with my first ever bowl of Gazpacho! I couldn’t wait to taste it. Totally intrigued, a little nervous that it wouldn’t be as appealing as I imagined.
I love it! Chilled, fresh, packed full of flavour, just the right amount of texture and it smelt incredible. I whipped up a mini vegan spelt focaccia bread to go along side it.
Still warm on the side, it worked wonderfully with the super chilled soup.
I’ve had my fair share of soup taste tests of the chilled variety, sometimes opting not to reheat and simply enjoy it straight from the fridge.
My food either has to be piping hot or super chilled, anything in between just doesn’t work for me. This soup just wouldn’t have been the same for me if served at room temperature; each to their own though!
What ever your preference I urge you to give Gazpacho a go. I’m not sure why I waited so long (I guess we just didn’t have the weather for it!).
Really hot or really cold food, what do you prefer or do you fit somewhere in the middle?
Simple Summer Gazpacho
Servings – 1 –2
Preparation Time – 5 minutes + 2 hours to chill
- 3 medium plum tomatoes
- 1/2 small white onion finely chopped
- 1/2 medium red bell pepper finely chopped
- 1 clove of garlic
- 1 cup finely chopped cucumber
- 1 cup (250ml) tomato juice
- 2 tbsp balsamic vinegar
- 1/2 tbsp cider vinegar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp tabasco
- 1/3 tsp cumin
- Mixed tomatoes and pepper rings
- Fresh basil
- Drop tomatoes in to boiling water for 2 minutes, remove, rinse under cold water and remove skins. Dish flesh, removing seeds and set to one side.
- Place cucumber, onion and red pepper in a food processor to finely chop.
- Mix together all ingredients for the Gazpacho. Return 2/3 of the soup to the food processor and blend until nice and smooth.
- Mix the chopped veggies back in to the puree and place Gazpacho in to the fridge for at least 2 hours to chill to perfection.
- Serve with a side of vegan spelt focaccia (recipe can be found on the blog), fresh mixed baby plum tomatoes and garnish with red, yellow and orange pepper rings. Sprinkle with some roughly chopped fresh basil.